It’s 6 p.m. on a weekday evening and you’re headed to your local dive for a pint of something simple. You drop your bag on the scuffed, slightly sticky floor and grab the nearest empty barstool, proceeding to order whichever brew happens to be on the happy-hour list that night.
Did you know beer was invented in Delaware? And the term “craft beer” was actually coined by Oprah? Oh, also, hops are meaningless. OK, now that we’ve enraged everyone who loves beer in a way that’s both serious and terrifying, we’ll move on to some true facts about beer that may or may not enrage […]
Here’s one science lesson worth the flop sweat and trembling limbs we used to get when we were asked to balance an equation or memorize terms like Avogadro’s Number and phalanges. Why is this particular lesson worthwhile? ‘Cause it’s about beer.
You may ardently love it —or think you hate it—but there’s still probably something you don’t know about Belgian beer. For one, it’s incredibly hard to qualify what “Belgian beer” actually is. (Except, that is, that it’s made in Belgium.) And then there are all the confusing religious terms —Trappist, abbey, Duvel (yeah, that means […]
You think you’ve been drinking real beer? No, that’s not the name of some Fox follow-up to the end of the American Idol era. It’s an earnest question, which we pose on behalf of (and in total trepidation of) beer geeks everywhere.
You ever take a sip of beer and notice a bit of a metallic taste? Sometimes, yes, bordering on the unpleasant? Unless you accidentally poured a pale ale into your loose change jar, there are a few possible culprits behind that tinny, nasty taste.
Let’s just say this right off the bat: trying to understand the difference between a porter and a stout in today’s craft beer world can be a pretty dizzying experience. That’s because over the past ten years or so, in many craft circles, the names have been used pretty interchangeably when categorizing darker beers.